A diet consisting of healthy but monotonous foods can only be called healthy with a stretch. The insidiousness of any diet lies in the fact that the more carefully you plan your menu, excluding undesirable ingredients from it and replacing them with dishes of “good reputation”, the further your diet is from a balanced diet. There is another extreme: excessive passion for your favorite delicacies, because of which all other products are simply forgotten. In order to stay on the golden mean, you just need to eat wisely. And this means changing and supplementing the usual set of products from time to time, and not being afraid to try new recipes. And you don’t have to rack your brains reinventing the wheel: most of the ideas have already come to someone’s mind, and have even managed to enter into traditional systems nutrition in many cultures.
Just remember what is used to replace modest meals during Orthodox Lent? Or do followers of Eastern religions that do not involve eating meat eat their whole lives? Try making potato cutlets instead of regular meat cutlets.
A few words about potato cutlets Oh
Most of our compatriots are meat eaters. This has happened historically; climatic conditions and traditional upbringing contribute to this. Therefore, we most often perceive potato cutlets as a kind of secondary dish after classic cutlets from minced meat. Potato cutlets are considered a way to save the family budget when there is not enough money for meat, and/or an attempt to feed a picky child with vegetables in at least some form. By focusing on these stereotypes, we deprive ourselves of tasty, nutritious and healthy dish. Moreover, the less often we cook it, the worse the result is - after all, skills are acquired with practice, and the desire to experiment in cooking is also directly related to active cooking. In order to prepare delicious potato cutlets, you need to vary their composition, shape, and processing methods. Then even such a simple dish can be turned into a culinary masterpiece.
A source of inspiration for you can be recipes from vegetarian, Vedic cuisine, and even a tattered volume of “Home Economics” on your grandmother’s bookshelf (in those days they knew a lot about tasty and healthy food). And correctly and creatively prepared potato cutlets, in turn, will become a source useful substances for your body, will give you and your household a surge of strength and vigor. After all, potatoes, the main component of meatless cutlets, contain a large number of starch. And, if the meat that is part of ordinary schnitzels, meatballs and meatballs is a source of protein, the building material of the human body, then potatoes are mainly from complex carbohydrates, that is, energy fuel for each of us. For lazy lying on the couch, a large amount of carbohydrates, even healthy ones, may not be useful. But for children and teenagers, people involved in sports and/or mental activity, patients recovering from illness, students passing difficult exams, good carbohydrates are simply necessary. Therefore, by preparing potato cutlets, you not only add variety to the diet of your loved ones and save a little on the family budget, but also help them at a critical moment to resist an extra chocolate bar, bun or super-calorie hamburger. If they eat a potato cutlet in the morning or lunchtime, the body will receive required amount energy, and you simply won’t need to “refuel” with sweets.
Potato cutlet recipes
Potatoes are a very popular side dish, and potato cutlets are, one might say, a culinary joke, a hybrid of a side dish with meat dish. Therefore, you need to cook potato cutlets in a good mood. Firstly, every housewife knows firsthand about the importance of the emotional state while preparing food. Secondly, an elevated state of mind will allow you to be more creative and take advantage of not only classic recipe potato cutlets, but also include in it additional ingredients to your taste. As a sample, we offer you the following proven recipes for potato cutlets: 
As you can see, potato cutlets are not only economical and tasty, but also simple dish, which allows you to reduce cooking time by using ready-made mashed potatoes. Some experienced housewives they even do it on purpose mashed potatoes for lunch with a surplus to make potato cutlets from the rest. Moreover, many tasters won’t even guess about the raw materials, because there are endless possibilities for adding fillings and additives to potato cutlets. I just want to remember the heroine of the old film, listing the dishes that can be prepared from potatoes. And now you understand why potato cutlets deserve a place of honor on this list.
Many of us are accustomed to thinking that tasty dish must necessarily prepare for complex recipe using some unusual ingredients. An example of this would be Italian pasta with seafood, or .
However, this is a mistaken opinion, because a delicious dish can be prepared from the simplest ingredients, and even from leftover food.
Consider, for example, a recipe for mashed potato cutlets with a photo. This snack is perfect for breakfast, lunch and dinner. Besides. You can also make potato cutlets from leftover mashed potatoes prepared in advance.
Making cutlets from mashed potatoes
The big advantage of the recipe presented below is not only its ease of preparation, but also its versatility. You can add additional ingredients of your choice to it.
It will only improve taste qualities cutlets.
Ingredients:
- 3 cups mashed potatoes
- ¼ cup grated cheese
- 1 egg
- 6 tablespoons flour
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped fresh parsley
- Vegetable oil.
Recipe for mashed potato cutlets:
Potato cutlets made from mashed potatoes, as already mentioned, can be prepared from the remnants of already cooked mashed potatoes. Or you can make a fresh batch of mashed potatoes.
In a large bowl, combine mashed potatoes. grated cheese, slightly beaten egg, 3 tablespoons flour, chopped green onions and parsley. Mix everything well.
Pour the remaining 3 tablespoons of flour into a separate flat plate. We will need them for coating potato cutlets.
Wet our hands with water. This is necessary so that the cutlets are better formed and do not stick to your hands. We make cutlets.
Roll them in flour.
Heat vegetable oil in a non-stick frying pan. Place the cutlets in there. Fry over medium or high heat on each side for 2 - 3 minutes. If necessary, add more oil.
Place the fried cutlets on a plate lined with paper towels. This helps remove excess oil.
Serve the cutlets after seasoning them with a spoonful of sour cream.
Such cutlets can serve as a separate dish or be a great addition for pasta and cereal dishes.
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It happens that after the previous meal there is a decent amount left. Don’t throw it away; you need to dispose of it profitably and economically. You can make tasty and satisfying meatballs from mashed potatoes - a good solution for lunch. Of course, we will need some other products.
How to make potato balls from mashed potatoes?
Strictly speaking, making mashed potato meatballs is not a difficult task, the general idea is this: add a binding component to the mashed potato base (usually an egg and/or flour, grated cheese), you can also add some flavor-forming fillers to the mixture. Next, we fry the meatballs in a frying pan or bake them in the oven, which is much healthier from a nutritional point of view.
Mashed potato balls with cheese and mushrooms
Ingredients:
- mashed potatoes – 300 g;
- chicken egg – 2 pcs.;
- fresh champignons – 5-8 pcs.;
- onion – 1 pc.;
- grated hard cheese – 3 tbsp. spoons;
- flour or starch.
- ground spices;
- vegetable oil or melted chicken fat.
Preparation
Finely chop the peeled onions and mushrooms and sauté or lightly fry in a frying pan in oil. Simmer for 15 minutes, add spices.
In a work bowl, combine mashed potatoes, onion-mushroom mixture, grated cheese and eggs. Add chopped greens. Mix vigorously with a fork (if the mixture is runny, adjust the consistency with flour or starch). The most convenient way to form meatballs is with the help of special round rings made of stainless steel, which would be a good idea to have in your household, at least for this purpose. If there are no rings, we form the balls wet 
with your hands using a tablespoon. Lightly fry the meatballs in a frying pan in oil, turning over.
It is much better to bake mashed potato balls in the oven.
Preparation
In a preheated oven, place a baking sheet or pan greased with oil, on which the meatballs are laid out. Bake for about 20 minutes.
Ready-made mashed potato balls are good served with sauces, meat and fish dishes, vegetable salads, pickles. It is better not to serve bread.
Simple mashed potato cutlets- it is amazing delicious side dish, and with mushroom or cream sauce they can be eaten as independent dish. They are incredibly easy to prepare. And if you have leftovers from yesterday, then you can also make potato cutlets from it, and you will get a new appetizing side dish, rather than reheated mashed potatoes, which your loved ones will like much more.
Making simple mashed potato cutlets
Take 6 potatoes, peel them, wash them and cook in salted water until tender. Salt the water and mash the potatoes using a potato masher. You can grind it into a puree, mixer or any other kitchen gadget.
Add to crushed potatoes a piece butter, 1/4 cup of hot milk, mix everything properly and let our puree cool.
Take the cooled puree, or take the puree from the refrigerator that was left over from yesterday's dinner, add 2 chicken eggs, 3 heaped tablespoons, knead everything thoroughly. Yesterday's puree needs to be kneaded more thoroughly, otherwise lumps may remain in it. Fresh puree It’s easier to knead, there are practically no lumps in it.
The potato mixture for potato cutlets will stick to your hands, so wet your hands cold water and let's start forming cutlets. With wet hands, roll the potato mixture into balls, roll them in flour, then form them into cutlets.
At this time, put a frying pan on the stove, pour it into it, add a piece of butter, heat the frying pan well with oil and start putting potato cutlets into it as soon as we make them. We will not lay the simple mashed potato cutlets tightly, leaving space between them, since the cutlets will increase in size during frying.
We will fry the cutlets over low heat on both sides until golden crust. These cutlets turn out very tasty and beautiful, with a golden crispy crust and the aroma of fried potatoes. We will serve mashed potato cutlets hot, with or with meat and fish dishes. Bon appetit!
Ingredients for simple mashed potato cutlets
- Potatoes – 6 pieces.
- Chicken egg – 2 pieces.
- Butter – 50 grams.
- Milk – ¼ cup.
- Wheat flour - 3 tablespoons.
- Salt to taste.
For frying
- Olive oil – 50 milliliters.
- Butter – 30 grams.
It's probably hard to imagine best side dish to fish or meat than potatoes. Many housewives have a recipe for potato cutlets in their arsenal. with different fillings and sauces. In addition, such cutlets are an almost universal dish - you can eat it on a regular day and even on a holiday if you experiment with the filling.
Traditional potato cutlets: how to cook?
Compound:
- Potatoes - 500 g
- Milk or cream - 100 g
- Wheat flour - a handful
- Breadcrumbs - optional
- Black and white pepper
- Vegetable oil
- Butter - 2-3 tbsp. l.
- Salt to taste
Preparation:
- Peel the potatoes, cut them into medium pieces and boil until half cooked. Then add some salt to the water and continue the cooking process until it becomes crumbly. After that, drain the water and leave the potatoes to dry a little on the stove.
- Add oil, pour in boiling milk and add pepper. Using a potato masher, thoroughly mash the potatoes to a smooth puree. Then add so much flour that you end up with an elastic, thick mass, which you knead thoroughly.
- From the resulting puree we make cutlets and roll each one in breadcrumbs or flour. Add oil to a heated saucepan, place the cutlets with a slight indentation from each other. Fry them on each side until golden brown.
Potato cutlets with minced meat: recipe
Compound:
- Potatoes - 1 kg
- Flour - 50 g
- Vegetable oil - 50 g
- Minced meat - 300 g
- Onion - 1 pc.
- Egg - 1 pc.
- Vegetable oil
Preparation:
- Peel the potatoes and boil until half cooked in salted water. Drain the water and then put the pan on low heat. This is required for the remaining liquid to evaporate. Don't neglect this moment, it is very important.
- Add a little to the pan vegetable oil, make mashed potatoes and set them to cool a little.
- Add finely chopped onion, egg and salt to taste to the minced meat, mix everything. Fry the minced meat in a frying pan.
- Form a small pancake from the puree and put some minced meat in it. Place another layer of mashed potatoes on top to form a pancake. Then pinch the ends together to form a patty. Roll it in flour or breadcrumbs.
- Heat vegetable oil in a frying pan and fry the cutlets on both sides. When a golden-brown crust appears, it means the cutlets are ready.
Tips for preparing potato cutlets with minced meat:
If during cooking the puree turns out to be too liquid, add a little flour to the potatoes and stir;
Before adding minced meat to the cutlets, think about how you can diversify the filling; perhaps you have a piece of cheese, herbs or mushrooms in the refrigerator.
Potato cutlets with mushrooms: preparation
These are hearty and delicious cutlets will appeal to lovers vegetarian cuisine and those who keep fasts.
Compound:
- Potatoes - 1 kg
- Champignons - 200 g
- Flour - 2 tbsp. l.
- Pepper and salt to taste
- Vegetable oil
Preparation:
- Peel the potatoes and boil them until half cooked in slightly salted water. When it's ready, drain the water and mash the tubers to a puree. Wait for the puree to cool slightly, add salt and pepper to taste.
- Now you can start filling. Wash the mushrooms, chop them finely and fry in a frying pan with vegetable oil, stirring regularly. At the end of frying, add salt and pepper, then remove the pan from the heat and let the mushrooms cool.
- Turn on the oven and start cooking the potato patties. Form a cake with wet hands and add 1 tsp. mushrooms Then, with wet hands again, place one tortilla on top of the other so that the filling remains inside, and form an oval patty.
- Grease a baking sheet with vegetable oil. Then place potato cutlets on it, having previously rolled each of them in flour or breadcrumbs.
- Place the baking sheet with the dish in the oven and bake them for 15-20 minutes until golden brown.
Potato cutlets with cheese: recipe
Compound:
- Potatoes - 500 g
- Hard cheese - 100 g
- Chicken egg - 1 pc.
- Flour - 3-4 tbsp. l.
- Butter - 1 tbsp. l.
- Salt and pepper to taste
- Vegetable oil for frying
Preparation:
- Peel the potatoes and cut into several pieces, and then boil in salted water until slightly soft. Then drain the water and add butter to the potatoes. Mash the potatoes and cool.
- Grate hard cheese. Then add the egg, cheese to the cooled mashed potatoes and season it all with black ground pepper. Mix everything thoroughly. It is worth noting that ideally it is best to use freshly ground pepper, then the dish will be more aromatic.
- Now add flour to the potatoes and mix again until smooth. If necessary, add salt to taste. Then form cutlets from this mass and roll in flour.
- The final stage is to place a frying pan on the stove and heat it with a small amount vegetable oil. Then we start frying the potato cutlets with cheese until golden brown crust from each side.
Potato cutlets - wonderful dish, they can be cooked with a huge amount fillings. Moreover, any thrifty housewife, I simply must have a couple of recipes for potato cutlets in my culinary arsenal, because many people often have excess potatoes. Try it and you will be able to look at traditional potatoes from a completely different side!
